THE EFFECTS OF TEMPERATURE AND VACUUM PRESSURE ON THE DRYING OF DURIAN FRUIT (DURIO ZIBETHINUS)
Durian fruit is one of the commodities with abundant production in Indonesia. Since durian is a seasonal fruit with a short shelf life, it has limited market opportunities and resulted in low market demand and a decline in fruit prices. Improper postharvest handling also often causes a decrease in t...
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| Format: | Theses |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/68369 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Durian fruit is one of the commodities with abundant production in Indonesia. Since durian is a seasonal fruit with a short shelf life, it has limited market opportunities and resulted in low market demand and a decline in fruit prices. Improper postharvest handling also often causes a decrease in the quality and nutritional content of durian. Preservation with drying technology aims to produce dried durian products in order to be marketed with a higher economic value.
In this study, drying will be carried out using the vacuum drying method. Vacuum conditions will prevent oxidation to occur and maintain the color, texture, and taste of the dried fruit. The research was conducted at temperature variations of 50, 60, 70 °C and pressure variations of 10, 30, 50 cmHg absolute. Vacuum drying is able to dry 100 g of durian to 33,01-38,35 g at various temperature and pressure variations. The best drying model was produced in the Midilli model with a range of k values of 0,0001?0,0021 min-1 at various variations of temperature and pressure. The lowest moisture content and water activity were obtained at operating variables of 70 °C and 10 cmHg absolute, namely 2,76% and 0,341 with a drying time of 360 minutes. The lowest total dry durian color difference was obtained at the operating variables 50 °C-10 cmHg absolute with an ?Eab value of 16,423. The best hardness value close to commercial fried durian chips was obtained in samples dried at 60 °C-10 cmHg absolute with a value of 9,41 N. The functional groups of dried durian showed a decrease in the intensity of antioxidant compounds from fresh durian. The highest antioxidant activity value (IC50) was obtained at the operating variable 50 °C-50 cmHg absolute with a value of 5,653 mg/L.
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